Name: Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 160g Tempeh; 46g Cooked Quinoa; 135g Broccoli Florets; 1 tbsp Nutritional Yeast; 1 tsp Tamari; 1 tbsp Lemon Juice; 1/2 tsp Garlic Powder

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Tempeh Power Bowl with Quinoa and Roasted Broccoli

Pan-seared tempeh and roasted broccoli florets served over a bed of fluffy quinoa, finished with a dusting of savory nutritional yeast and a squeeze of zesty lemon.

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NUTRITION

Protein

40.1g

Fat

19.2g

Carbs

38.2g

SERVINGS

1 serving

INGREDIENTS

160g Tempeh

46g Cooked Quinoa

135g Broccoli Florets

1 tbsp Nutritional Yeast

1 tsp Tamari

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Cut the tempeh into bite-sized cubes and toss them with tamari and garlic powder in a small bowl.
3
Arrange the broccoli florets on the baking sheet and mist lightly with water to help the spices adhere.
4
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
5
While the broccoli roasts, heat a non-stick skillet over medium heat and sear the tempeh cubes until they are golden and crisp on all sides.
6
Place the cooked quinoa in a bowl and top with the roasted broccoli and crispy tempeh.
7
Sprinkle the nutritional yeast over the top and finish with a fresh squeeze of lemon juice.